Summer Harvest Beet Gazpacho

This vibrant and refreshing chilled Beet Gazpacho is made from summer’s best vegetables! Enjoy a bowl of cold beet soup for lunch, dinner, or as an appetizer.

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In the dog days of summer, gazpacho just can’t be beet.

What could be better than a chilled soup on a hot day? Beets me.

When you find yourself thinking “I’m beet” after a long day in the summer sun, reach for this gazpacho.

Ok, ok. I got it out of my system!! By now, you probably know about my love affair with beets. They’re just so delicious…and beautiful.

This Summer Harvest Beet Gazpacho is the love child of my feelings towards beets and the recent requests/suggestions I’ve received to make a gazpacho!

It’s vibrant, flavorful, fresh, and simple. Basically, it has all the qualities of an easy and nutritious summer meal. If you like ALL of the veggies that are in season right now and you like gazapacho, then this one’s a must try.

Ingredients in Beet Gazpacho

This recipe features summer’s most popular produce plus some other basic ingredients:

• Beets – I used chioggia beets in this recipe. They’re the ones with the red and white striped flesh. But you can use any kind of beets! Classic red beets will give the gazpacho a deeper color. And if you want to save some time and use pre-roasted beets, try Love Beets (available at most grocery stores) or Trader Joe’s brand.
• Bell pepper
• Cucumber
• Sweet onion – can substitute shallots
• Tomato
• Red wine vinegar
• Olive oil
• Salt and pepper
• Herbs and seeds for garnish – thyme, dill, rosemary, sunflower seeds, pumpkin seeds, etc.

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How to Make Cold Beet Soup

Gazpacho is the Spanish name for soup that is served cold. It is traditionally made with several of the ingredients listed above, but does not always have beets.

You can make gazpacho entirely out of raw veggies, since you only need to blend them together and do not need to heat the mixture as you would a soup.

However, I prefer the flavor of roasted beets, so I really think the extra step of roasting them for this recipe (or using Love Beets) is worth it!

Here’s how to make beet gazpacho:

1. Roast the beets. Scrub and trim them, then use your fingers to rub a bit of olive oil over each one. Wrap each beet in a piece of aluminum foil and place directly on the center rack of the oven (preheated to 400 degrees F). Large beets will likely need an hour to roast, while smaller beets may only need 40 minutes. To check if they’re done, remove one (using an oven mitt) and carefully open the foil enough for you to stick a fork into the beet to see if it’s tender.
2. Add the roasted beets to a large, high-powered blender (like the Vitamix) along with the other ingredients (all veggies should be roughly chopped).
3. Blend until smooth, approximately 60 seconds. Taste and adjust seasonings as necessary.
4. Chill for at least a couple hours before serving. Garnish with seeds and herbs, and a dash of red wine vinegar and olive oil before serving. Serve with crunchy bread!

Storing and Freezing

Keep this chilled soup in the fridge in a sealed container for up to 5 days. Since it’s served cold, no reheating necessary! This recipe makes 2-3 servings, so you may not have leftovers.

You can also freeze cold beet soup for up to 3 months. Let it thaw in the fridge before eating.

Want another summer soup recipe? Take a peek at the Potato Garlic Scape Soup while you’re here!

If this post has you craving beets, try my Beet and Carrot Veggie Applesauce, Beet and Green Lentil Cakes, Spiralized Golden Beet Salad, and Turnip and Beet Gratin.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

📖 Recipe

Have a great August weekend! – Lizzie